Fog City: The filling is given texture with whole-grain mustard, and is topped with crispy quinoa and bacon.

Fog City: The filling is given texture with whole-grain mustard, and is topped with crispy quinoa and bacon.

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Hog & Rocks: Eggs topped with fried oyster and country ham.

Hog & Rocks: Eggs topped with fried oyster and country ham.

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Torc, Napa: Pickled onions and bacon add character to the blend.

Torc, Napa: Pickled onions and bacon add character to the blend.

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Bar Agricole: A new take on the egg. Here they are soft boiled and topped with chopped mint and chiles.

Bar Agricole: A new take on the egg. Here they are soft boiled and topped with chopped mint and chiles.

The deviled egg trend continues to grow

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Some trends are unstoppable. More than two years ago, I chose six of my favorite deviled eggs, and at that time I had more than a dozen from which to choose. Today there are dozens more.

Deviled eggs are becoming as ubiquitous as hamburgers on Bay Area menus. On the surface these two items seem very different, but they both have one thing in common: They are typical bar food. As the lines between fine dining and the bar culture continue to blur, menus are reflecting this phenomenon. When a restaurant opens these days, it’s often difficult to tell the difference between the two.

Deviled eggs, like hamburgers, go with just about everything, whether it’s a glass of wine, an artisan brew or a cocktail. In fact, most of the last few restaurants I’ve reviewed or am in the process of reviewing — Monsieur Benjamin, Urchin Bistrot and Causwells — feature them. However, they are flavored in many ways: with a lobe of sea urchin and salmon eggs at Urchin, and with creme fraiche and a layer of pureed herbs at Monsieur Benjamin. At Causwells, which I am reviewing on Sunday, the egg presentation includes three different flavorings: one with the traditional mustard, another with avocado mousse and a third with smoked trout.

One thing is certain: Deviled eggs are so popular that once they find their way on the menu, they almost never come off. In the dozens I’ve had this year, no two are alike as you can see if you click-through the photo gallery above.